Streusel Cake

This classic Streusel Cake is a delightful fusion of soft, pillowy yeast dough and a crisp, buttery topping. The cake itself is leavened with yeast, giving it a unique airy texture compared to traditional butter cakes, enhanced by the bright aroma of lemon zest. The topping, a crumbly mixture of butter, sugar, and cinnamon, provides a perfect textural contrast that holds together beautifully when baked. It&# 226;ÂÂs an ideal dessert for afternoon tea or a comforting weekend treat, offering a warm, homemade feel. Simple ingredients come together to create a sophisticated yet approachable dessert that disappears quickly from the table.

Cooking Method: Baking

Cuisine: Global

Courses: Desserts

Difficulty: Intermediate

Servings: 10

Calories: 304.7

Dietary: Vegetarian

Description

This classic Streusel Cake is a delightful fusion of soft, pillowy yeast dough and a crisp, buttery topping. The cake itself is leavened with yeast, giving it a unique airy texture compared to traditional butter cakes, enhanced by the bright aroma of lemon zest. The topping, a crumbly mixture of butter, sugar, and cinnamon, provides a perfect textural contrast that holds together beautifully when baked. It&# 226;ÂÂs an ideal dessert for afternoon tea or a comforting weekend treat, offering a warm, homemade feel. Simple ingredients come together to create a sophisticated yet approachable dessert that disappears quickly from the table.

Ingredients

2 package Dry yeast 1/2 c butter 1/2 c warm water 4 c sifted all-purp.

Directions

1
Sprinkle dry yeast over warm water and let stand until dissolved and foamy.
2
Heat milk, sugar, salt, and 1/2 cup butter together until sugar is dissolved and butter is melted.
3
Cool the milk mixture to lukewarm temperature.
4
Add the dissolved yeast mixture to the cooled milk mixture.
5
Place flour blended with lemon rind in a large mixing bowl and form a well in the center.
6
Add the yeast-milk mixture and eggs to the flour well.
7
Stir until blended and smooth.
8
Pour batter into a buttered 9x13-inch baking pan, spreading dough evenly.
9
Let rise in a warm place for about 45 minutes.
10
Chop 1/2 cup butter into a mixture of 1 cup sugar and 1/2 tsp cinnamon to form fine particles for the streusel.
11
Sprinkle the streusel topping evenly over the risen batter.
12
Bake in a preheated 375 degree oven for 30 minutes or until top is golden.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 304.7kcal

% Daily Value *
Total Fat 34.4g53%
Saturated Fat 21.7g109%
Cholesterol 91.4mg31%
Sodium 273.3mg12%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.4g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Pronunciation Tip: Streusel is properly pronounced "Stroy-zel" (Streu means to strew), not "Stroosel."

Texture Note: Authentic streusel should be crumbly but moist enough to adhere to the dough without falling off. The author notes that while some prefer a syrupy top, the crumbly texture is traditional and desirable.

Rising Tip: Monitor the rising process. If the dough rises too actively or gets too high, the streusel may run over in the oven. Inhibiting the rise slightly below the edge of the pan can help contain the topping.

Storage: Store leftovers covered at room temperature for up to 2 days or refrigerate for longer freshness.

Keywords: cake, streusel, yeast, dessert, baking, lemon, butter, cinnamon, crumble, raised, tea, snack, traditional, homemade, comfort, sweet, flour, eggs, milk, vanilla

Read it online: https://www.chefs-mate.com/recipe/streusel-cake-cvvh67-a/